Where does Guy Savoy shop? His top picks

Oysters, rare vegetables, and exceptional peppers: Guy Savoy reveals five must-visit spots to source ingredients from the best artisans and producers.

Mathilde Bourge Published today at 08:45

As head chef of the Guy Savoy restaurant (6 toques), which has been located at the Monnaie de Paris since 2015, Guy Savoy has embodied a particular vision of cuisine for more than forty years: generous, sensitive, and deeply rooted in the ingredients. Trained by the Troisgros brothers before settling in Paris in the early 1980s, the chef has consistently championed cuisine that evokes emotion, driven by precise flavors and respect for artisans. His latest accolade: his induction into the Académie des Beaux-Arts, of which he is the first chef member. Here are five top picks revealed by the chef.

Yvon Madec’s Oysters, in Lannilis

For Guy Savoy, loyalty is essential. His long-standing relationship with Yvon Madec dates back several years, built on a shared vision of authentic ingredients. “It’s been years of trust. I love that elegant saltiness, that almost succulent texture. These are oysters that tell the story of the sea with great sincerity,” says the chef, who appreciates both the consistency of these precise, subtly briny oysters and the emotional experience they provide when tasted.

Where? Prat Ar Coum Oysters, Prat Ar Coum, 29870 Lannilis
@huitrespratarcoum.abers

Products from Terroirs d'Avenir, in Paris

Guy Savoy couldn’t possibly fail to mention Terroirs d’Avenir, which over the years has become an essential reference for many Parisian chefs. “Terroirs d’Avenir is one of those essential establishments that shape our perspective on ingredients. Behind every cut of meat, every vegetable, and every peach, there’s a story, a region, and the people behind it. They’re committed to prioritizing flavor above all else,” emphasizes the chef at La Monnaie de Paris.

Where? Terroirs d’Avenir, multiple locations in Paris
@terroirsdavenir

E. Dehillerin’s kitchenware, in Paris

For Guy Savoy, E. Dehillerin is far more than just a kitchenware store. “It’s practically an institution for Parisian chefs. You can find tools there, of course, but above all, it’s a repository of culinary history. You can sense that several generations of chefs have passed through their shop — and many more will follow,” says the chef.

Where? E. Dehillerin, 18–20 rue Coquillière, 75001 Paris
@e_dehillerin

Le Comptoir des Poivres, in Paris

Just a few steps from the Monnaie de Paris, Le Comptoir des Poivres is one of the chef’s favorite stops when he’s looking to fuel his creativity. “It’s a veritable treasure trove of spices. There, you’ll discover rare peppers, unexpected aromas, and incredible nuances. It’s a constant source of inspiration—almost like a journey just a stone’s throw from the restaurant,” explains Guy Savoy.

Where? Le Comptoir des Poivres, 6 rue Villédo, 75001 Paris
@lecomptoirdespoivres

Caviar from Maison Nordique in Paris

Finally, Guy Savoy praises the work of Maison Nordique, renowned for its expertise in caviar and exceptional seafood products. “They have remarkable expertise! What I appreciate is their ability to combine high standards for the product with a culture of tasting. You can really sense their passion for passing on a love of flavor,” says the chef, for whom gastronomy remains, above all, a matter of sharing.